Sushi cake

Ingredients for 1 servings:

• 300 g sushi rice
• 5 pieces of nori sheets
• 200 g cream cheese
• 1 cucumber(s)
• 400 g salmon fillet(s) (2 pieces of 200 g each)
• 2 avocados
• sesame
• ginger, pickled
• Wasabi
• Soy sauce

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

for 12 pieces

Cook the sushi rice according to the package instructions and then mix it with rice vinegar, salt and sugar to make typical sushi rice. Let the rice cool slightly. Peel the cucumber. Peel and pit the avocados. Slice the cucumber, avocados and salmon fillets. Line the bottom of a 26cm springform pan with plastic wrap and then clamp the edge back on. Add a layer of sushi rice about the thickness of your thumb or thicker/thinner depending on your taste and press it down. Tip this layer onto a round cake plate. Now spread a thick layer of cream cheese over the rice base, then place the nori sheets on top. Simply trim to cover everything. Arrange the salmon, avocado and cucumber on top. If the cake needs to stand for a while, simply squeeze lemon juice over the avocado, otherwise it will turn brown. Place the base in the refrigerator IMMEDIATELY because of the fish. Using a new layer of plastic wrap, make a second layer in the springform pan with the remaining sushi rice. Spread a thick layer of cream cheese on the springform pan and then place the nori sheets on top. Carefully tip the second layer onto the first. Now you can decorate with sesame seeds, the remaining nori sheets, wasabi, ginger, and any remaining ingredients. Your imagination is the limit. Use a very sharp or serrated knife to cut the dough and slice slowly and carefully. Makes 12 pieces. Serve with the pickled ginger, wasabi, and soy sauce. Best eaten with a knife and fork.